Mornings can be hectic, but sacrificing nutrition for convenience can lead to a whole day of unhealthy eating. "The breakfast you choose can really set the pace for meals you'll eat for the rest your day," says Bethany Thayer, a registered dietitian at Henry Ford Health System in Detroit and a spokeswoman for the American Dietetic Association. "Prepare yourself to start the day off right and you'll be more likely to have more energy and think more clearly."

The key to ensuring you have a healthy and stress-free start to your day is thinking ahead. "If you fail to plan, then you plan to fail," says Thayer. She insists that breakfast doesn't have to be hard: Simply having the right foods on hand will encourage you to make smart choices.

Here, Thayer shares her favorite five fast and easy breakfast recipes adapted from the Heart Smart program at the Henry Ford Heart & Vascular Institute. Anyone can make these in a jiffy; just prep, grab and go.

Strawberry Smoothie

Smart Start: Prep this breakfast before you go to bed, and store in a blender jar in the fridge. When morning rolls around, all you need to do is blend and go.

Directions1. Preheat oven to 350 F.2. In a small bowl, combine whole grain cereal, 1/3 cup flour, brown sugar and cinnamon.3. Cut in margarine and buttermilk until coarse crumbs form.4. Press crumb mixture firmly in bottom of an 8-inch square pan that has been coated with cooking spray.5. In a small bowl, combine yogurt, granulated sugar, egg substitute and 1 tablespoon flour. Mix with a wire whisk until blended.6. Pour yogurt mixture over crust.7. Top with sliced peaches, then sprinkle with low-fat granola.8. Bake for 35 minutes or until golden brown. Cut into bars once cool.

Oatmeal Raisin Minimuffins

Smart Start: Store-bought muffins are loaded with more fat and sugar than most people realize. Make this healthy homemade version handy instead. Pair with 8 ounces of low-fat yogurt for a complete meal.

Directions1. Preheat oven to 400 F.2. Coat a 24-count minimuffin tin with nonstick cooking spray and then flour.3. In a large bowl, combine raisins, flour, oats, sugar, cinnamon, baking powder, baking soda and salt; set aside.4. In a separate bowl, whisk together the egg, yogurt, canola oil and vanilla.5. Add the wet ingredients to the dry ingredients and stir until just moistened.6. Using a tablespoon, divide the batter among the prepared muffin molds.7. Bake 12 to 14 minutes or until a wooden pick inserted in the muffin comes out clean. Cool on a rack.

Julie Bean is a writer and editor based in New York City. She has covered health, nutrition, technology and lifestyle topics for numerous publications, including Every Day With Rachael Ray, Weight Watchers and Time Out New York Kids.

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